Step 1

Place cherry tomatoes and spring onions in a bowl with 1 tablespoon of the olive oil, season with sea salt and freshly cracked black pepper, set aside.

Step 2

Cook the penne in a large saucepan of lightly salted water according to the packet instructions or until al dente. Drain well and return to pan.

Step 3

Meanwhile, heat the remaining oil in a large non stick frying pan over a medium-high heat. Add the chicken, cook stirring occasionally for 2-3 minutes. Add the asparagus and cook stirring for a further 2-3 minutes or until chicken is golden and asparagus is bright green and tender crisp.

Step 4

Add the chicken mixture and tomatoes to the pan with the penne, toss to combine, then add the pesto rosso and toss until evenly coated in the pesto. Serve immediately with shaved Parmesan cheese and a drizzle of extra virgin olive oil, if desired.